Snow Pea Shoot Salmon Potato Stacks are beautiful for brunch or lunch, and would make for a lovely first course at a dinner party.
Wash and dry the potatoes, and slice a bit off each of the longer sides to create a flat surface. Cut them into a total of about 12 slices, about ¼-inch thick.
Coat the bottom of a large sauté pan with the olive oil, place it over medium-high heat, and season both sides of the potato slices with salt and pepper. Once the pan is very hot, add the potatoes and sauté them until they are golden brown and tender, about 2 minutes per side. Remove them from the pan and place them on a plate to cool to room temperature.
In a small bowl, combine the sour cream with the mustard, salt and pepper, and set aside.
Cut the smoked salmon into 12 pieces as close to the size of the potato slices as possible, and set aside.
Place a few of the Snow Pea Shoots on the bottom of 4 appetizer plates. Then place a potato slice on top, followed by about 1¾ teaspoons of the sour cream mixture. Gently press a piece of the salmon on top followed by a small bundle of the Snow Pea Shoots. Repeat this twice more and serve.